Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we’ve bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We’ve also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 10 min |
| Yield: | 3 1/2 cups |
Ingredients
- 5 cups chopped rhubarb (about ten 12-inch stalks)
- 3 cups quartered hulled strawberries (about 1 pound)
- 2 1/2 cups sugar
- Zest of 1 lemon plus 2 tablespoons lemon juice
- Kosher salt
Instructions
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook’s Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it’s runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 367 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 3 g |
| Sugar | 88 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 598 mg |
Reviews
This is lovely Jam. Can it be processed so that I don’t have to store in the fridge? I added the pepper in the first batch. Ext I am going to try Vanilla Pod.
I make strawberry jam nearly every year. This is the BEST recipe for my taste as in general, strawberry jam without all the rhubarb in this recipe is too sweet for me (I added in the pepper & balsamic). Traditional recipes for strawberry rhubarb jam are even too sweet. This recipe has much less sugar & lots more rhubarb. The add-in’s I mentioned were wonderful. I canned the jam as one does per BALL recommendations. It is a soft set jam which is great, but I’ll experiment next time & try some pectin next time to firm it up a bit more. This is my new fave. Thanks FN!
Simple and delicious! I’m a real fan of strawberr/rhubarb. I followed the recipe pretty much as recommended. I reduced the cook time to 45 minutes since at about 30-minutes the bottom of the pan began to stick. I used a heat diffuser on my gas burner to continue cooking for the additional 15 minutes. I added the pepper before cooking the jam and Rosa Balsamic Glaze(reduced balsamic) at the end as suggested. I,m thrilled with the results. Thanks Foodnetwork.
Wonderful recipe. Mine didn’t set up but not upset as will use it for ice cream and cheesecake topping!
I didn’t have a lot of rhubarb so I cut the recipe in half. Was very easy to make and came out great. The jam set in about 45 minutes. I didn’t add any of the suggested additions – I’m a jam purist. 🙂
This recipe is fairly easy but I found the jam set up sooner than one and a half hours. Start checking at 30 minutes, even better is using a thermometer. I added 1 teaspoon of freshly ground pepper, the vanilla bean and balsamic vinegar and the jam was wonderful. Living in the desert it was difficult finding fresh or frozen rhubarb. I was surprised that I liked it as I dislike rhubarb.
Made this last night. I had a bunch of frozen fruit, a lot of strawberries and a little rhubarb. I let it thaw for awhile. I also added cracked pepper. I used 2 cups of sugar. I’ve never made jam before but I’ll be making it all the time now that I can see how easy it is. Had it on toast this morning and it is so delicious. The pepper adds a small bit of heat to it. The directions are well written, thanks for this special recipe 🙂
I had older strawberries and my rhubarb was frozen. I placed in bowl added sugar and left in fridge for 24 hours. I then added salt and lemon zest and juice and cooked for the recommended time. I decided at the end to add the balsamic and WOW! Very good and will make again..
Excellent as is but my second time making this, I only had 2.5c frozen strawberries and I threw in 2c frozen blueberries. I did only 2 1/4c sugar, and it was phenomenal! So happy I found this recipe.
It needs to be appreciated.